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Recipes
Smothered Shrimp, Andouille Sausage and Grits
By SallySmo
1. In a large sauté pan over medium-high heat, warm the olive oil
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 3 pounds large preferably head-on, 21 to 25 count shrimp, peeled and deveined (shells reserved)
- 1 tablespoon paprika
- 1 1/2 teaspoons salt
- 1/4 teaspoon cayenne
- 6 ounces andouille or other smoked sausage, cut into small dice (about 1 cup)
- 1 cup onion, cut into small dice
- 2 tablespoons minced shallots
- 1 tablespoon minced garlic
- 1 tablespoon minced scallion (white and green parts)
- 2 cups chopped vine-ripened tomatoes
- 1 cup shrimp stock, chicken stock, or vegetable stock
- 1/3 cup sour cream
- 2 tablespoons minced scallion greens
- Chopped parsley for garnish
- Creamy Stone Ground Grits
Slow Cooker Mongolian Beef
By SallySmo
Cut flank steak into thin strips
- 1 ½ pounds Flank Steak
- ¼ cups cornstarch
- 2 tablespoons Olive Oil
- ½ teaspoons mince Garlic, Cloves
- ¾ cups Soy Sauce
- ¾ cups Water
- ¾ cups Brown Sugar
- 1 cup grated Carrots
- green onions, for garnish
Mussels in White Wine
By SallySmo
Heat butter in large stew pot over med high heat
- 3 Tbsp unsalted butter
- 2 med cloves garlic, minced
- 1/4 C fine chopped shallot
- 2 C roma tomatoes, diced 1/2"
- 1 C dry white wine
- 1 tsp salt
- 1/2 tsp fresh ground pepper
- 3 # fresh black mussels, scrubbed and de-bearded
- 1/2 C fresh basil leaves, chopped
- 2 Tbsp fresh parsley, chopped
- pinch fresh thyme
- Crusty French bread, to serve
Barbeque Pork on Buns
By SallySmo
In Dutch oven, heat oil over medium high
- 2 Tbsp oil
- 3 green peppers, chopped
- 2 onions, chopped
- 1/4 C chili powder
- 3 # pork cubes
- 6 oz tomato paste
- 1/2 C cider vinegar
- 1/2 C brown sugar
- 2 Tbsp prepared mustard
- 1 Tbsp Worcestershire
- 2 tsp salt
- sandwich buns
White Truffle Butter Sauce
By SallySmo
Served at Le Cellier at Epcot (Canada) with beef filet
- 1 shallot, sliced, and Olive oil to coat
- 1 cup white wine
- 1 cup heavy cream
- 1 ounce truffle oil
- 1/4 cup butter, cubed
- Juice of 1 lemon
- kosher salt to taste
- pepper to taste
- 1 tablespoon chives, minced fine
Braised Turkey
By SallySmo
Dissolve 1 C salt and 1 C sugar in 2 gallons cold water
- Turkey
- Salt/pepper
- 1 C sugar
- 1 5-7# bone-in turkey breast
- 4 # turkey drumsticks and thighs
- 3 onions, chopped
- 3 celery ribs, chopped
- 2 carrots, peeled and chopped
- 6 garlic cloves, crushed
- 1/2 oz dried porcini mushrooms, rinsed
- 1 C dry white wine
- 4 C low sodium chicken broth
- 4 Tbsp butter, melted
- 6 springs fresh parsley
- 6 springs fresh thyme
- 2 bay leaves
- Gravy
- 3 Tbsp flour
- Salt/pepper
Gooey S'Mores Cookies
By SallySmo
Preheat oven to 350 degrees F
- 1/2 cup (1 stick) butter, softened
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1 egg
- 1 teaspoon vanilla
- 1 1/3 cups flour
- 3/4 cup graham cracker crumbs (7 full graham cracker sheets)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup Mini Hershey’s Kisses (or chocolate chips/chunks)
- 1 cup Jet Puffed Mallow Bits
Vinaigrette
By SallySmo
Whisk all together, except oil
- 1 tsp garlic, chopped
- 1/2 C olive oil
- 3 Tbsp champagne vinegar
- 1 tsp Dijon mustard
- 1 tsp salt
- 1/2 tsp pepper
Hollandaise Sauce
By SallySmo
In a small saucepan, melt 2 sticks of butter until sizzling
- 2 sticks Butter
- 3 whole Eggs, Separated
- 1 whole (juice Of) Lemon
- Cayenne Pepper To Taste
Cold Asparagus and Fennel Soup
By SallySmo
Heat the oil over medium heat in a large soup pot
- 1 1/2 tablespoons grapeseed oil
- 1 1/2 pounds fresh asparagus, hard ends removed (break each end off naturally to remove the fibrous ends) and chopped
- 1 large fennel, chopped (reserve fennel frawns for garnish)
- 1 large white onion, chopped
- 3 cloves garlic, chopped
- 2 stalks celery, chopped
- 1 zucchini, chopped
- Zest and juice of 1 lemon
- 1/2 cup white wine
- 3 1/2 cups vegetable stock
- 2 tablespoons fresh tarragon, chopped
- 1 tablespoon fresh cilantro, chopped
- 2 tablespoons fresh parsley, chopped
- salt and pepper
- 1 cup fat free or regular half and half